wine newbie

"Tang" wrote in news:bts6rk$s08$ snipped-for-privacy@mawar.singnet.com.sg:

I have some bourbon in a bottle that was a christmas present in 1948 It should be fine you DOM is a kid comparatively.

Bordeaux is basically a blend of these and one other variety and look at the prices that bordeaux gets in a restaurant soemtime! But they are only good for you if you like them. I doubt if you would be impresed by Lafite Rothschild (at least not to the extent of its price)over many lesser wines becasue it takes time to develop a palate that can discern the qualities, but of course as the others here may tell you, I've been wrong before. lol

the best ones are the ones you like. Honestly as you discover new wines your tastes will change but basically start where you are cmfortable and branch out from there.

that makes Deinhard a good wine for you.

Ah Raven, you didn't mention Blossom Hill in your earlier post re:/US red wine serving temps. You may have been lucky regarding that wine. The cooler temp probably softened a lot of flaws. By the time you tasted it later, some "aging" had taken place, and you found that favorable. Too bad that they didn't serve a Merlot from Duckhorn in Napa.

Hunt

The concept of "room temp" comes from Europe, where the rooms are likely to be about cellar temp, or a little above. In the US, room-temp is upwards to 85F.

On telling the retail manager about the wine, I'd urge the poster to be as specific as is possible. You needn't know "wine-speak" to communicate your thoughts. Just saying, "I didn't like it... " doesn't tell the clerk anything helpful, except that that was NOT the wine for the consumer. Give details: too spirity, too bitter, too sweet, too sour, etc. will help define one's personal tastes and help the clerk find better wines in the future.

Hunt

Good temps for general white/red consumption. As for the blackberry Merlot, I believe you are correct about the makeup. Some producer(s) is blending berry juice with Merlot (what percentage, heritage, etc. I have not a clue), and selling it packaged. This is kinda' like the "wine coolers" of some decades ago. Though, never having tried one, I should not be too critical, as it might just be a wonderful concoction - I just have my doubts.

Hunt

Yes, fun, fruit driven light reds with low tannins and a ton of berries. These benefit from a touch of refrigeration - cool, not COLD. Try some more of these, besides the Duboeuf. Then, for grins, move up from the village wines to, say a Morgon with a couple of years on it. Same grape, similar vineyards, a bit more elegant - no, a lot more elegant, but without some of the Villages' fruit. This will give you a comparison up the scale, so to speak.

A few CA Carneros Pinot Noirs would be interesting reds to look at next. They are more fruity than say OR, or WA, or actually most of CA (all US, as I assume you are US. If not, sorry). These offer a lot in a relatively inexpensive package. They are more subtle, than Beaujolais (except some of the truly serious ones), and are fun, relatively light, and offer more fruit, than many reds. They are also quite food friendly.

I'd also point you toward Sangiovese in the form of many Chianti Classicos. These are good food reds, and are not too expensive. The Riservas are a bit more pricey, but are usually a bit smoother. You're still not spending too much cash, and getting some nice reds.

Take note of the ones you like and do not like. Write down the producer, the vineyard, the varietal, everything, as that will only help you later.

Hunt

snipped-for-privacy@jets> >

If you like Beaujolais and want to keep heading in the red wine direction (i.e. away from white zinfandel :-) try a Beaujolais Moulin a Vent next.

Isn't this the exact same post as in the other thread? With the exact same flaws?